Thursday, September 29, 2011

This interesting yet easy sourdough bread recipe says hello! to hearty bread baking season while waving goodbye to two iconic flavors of summer. Chopped fresh tomatoes take the place of most of the water, and the whole wheat flour adds flavor and depth.

If you have a sourdough starter living in your fridge, this is a fun way to use it. I created my starter years ago using the simple directions in one of my favorite bread books, Bread Alone: Bold Fresh Loaves from Your Own Hands, written by my bread baking hero, Daniel Leader.

Daniel's second book, Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers is wonderful, too—and includes several authentic European sourdough starter recipes. Part travelogue, part bread making class, and part gastronomic history lesson, it's the culmination of dozens of trips to Europe over the past two decades in search of bakers who are still using time-honored methods and ingredients to create loaves unique to their towns and cities.

4 comments:

I haven't read any novels that feature baking or bread. I just looked at "Bread Alone" on Amazon, sounds like a really good read!My favorite bread book is "Great Whole Grain Breads" by Beatrice Ojakangas. A LOT of my bread recipes for the Farmer's Market started from recipes in her book.

Hi, I read the two novels at your suggestion and enjoyed them also. Wish there was another sequel as I hate to say good bye to characters I like. Thank you for all your bread tips. I am a struggling bread baker that has success and then flops, maybe it's the weather. Blessings. Abiga/Karen

January 2013 update: I know word verification is a big pain, but it's the only way I can stop the ridiculous number of anonymous spam comments I get every day. I don't want to require commenters to be registered Blogger or Open ID users because I know many of you aren't. Thanks so much for your understanding!

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